Name: Vegetable Orzo Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion diced; 2 cloves garlic minced; 1 tablespoon tomato paste; 2 carrots sliced into half-moons; 2 stalks celery chopped; 2 cans (28oz/800ml each) crushed tomatoes or diced tomatoes, especially fire-roasted; 6 cups vegetable broth or broth of choice; 2 teaspoons smoked paprika; 1 teaspoon dried thyme; ½ teaspoon dried oregano; Salt and black pepper to taste; 1 cup dry orzo pasta; 1 small zucchini diced; 1 can (15oz) chickpeas drained and rinsed; 2 cups chopped kale packed (stems removed); 1-2 tablespoons lemon juice; chopped fresh parsley for garnish (optional); parmesan cheese for garnish (optional)

Description

This Vegetable Orzo Soup is a delightful combination of hearty vegetables and tender orzo pasta. Packed with flavor, it’s perfect for a quick and healthy dinner that warms the soul.

Ingredients

Scale

2 tablespoons olive oil
1 medium yellow onion diced
2 cloves garlic minced
1 tablespoon tomato paste
2 carrots sliced into half-moons
2 stalks celery chopped
2 cans (28oz/800ml each) crushed tomatoes or diced tomatoes, especially fire-roasted
6 cups vegetable broth or broth of choice
2 teaspoons smoked paprika
1 teaspoon dried thyme
½ teaspoon dried oregano
Salt and black pepper to taste
1 cup dry orzo pasta
1 small zucchini diced
1 can (15oz) chickpeas drained and rinsed
2 cups chopped kale packed (stems removed)
1-2 tablespoons lemon juice
chopped fresh parsley for garnish (optional)
parmesan cheese for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Heat the olive oil in a large stock pot over medium heat.
Add the diced onion and sauté for about 3-4 minutes until soft and translucent, then add the garlic and tomato paste, cooking for another 2 minutes until fragrant.
Add the carrots and celery, cooking for another 5 minutes until the vegetables start to soften.
Pour in the canned tomatoes and vegetable broth, stirring gently. Then add smoked paprika, thyme, oregano, salt, and black pepper.
Increase the heat to medium-high and bring the soup to a high simmer, then reduce heat to medium-low and simmer for 5 minutes.
Add the orzo, zucchini, chickpeas, and kale to the pot, simmering uncovered for 8-10 minutes until orzo is al dente and the vegetables are tender.
Turn off the heat, add lemon juice, and adjust seasonings as needed.
Ladle into bowls and garnish with fresh parsley and parmesan cheese if desired.

Notes

For extra flavor, consider adding red pepper flakes for some heat.
The soup can be stored in the refrigerator for up to 3 days.
Feel free to customize with any seasonal vegetables you have on hand.

Nutrition

Serving Size: 1 bowl
Calories: 300
Sugar: 6g
Sodium: 800mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg